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SUKKU KUZHAMBU / DRY GINGER CURRY- A TRADITIONAL SOUTH INDIAN CURRY RECIPE

SUKKU KUZHAMBU / DRY GINGER CURRY

Sukku kuzhambu(Dry ginger curry) is a healthy , authentic kuzhambu(Curry) generally serves along with rice. It also goes very well with Idly/dosa. It is nothing but the tamarind curry boiled along with sukku and other spices. This gravy will be having the sukku flavor in dominance.
Sukku(Dry ginger), milagu(Pepper), thippili(long pepper) are the medicinal herbs that cures cold and cough. So this kuzhambu is great to relieve from cough and cold.
In this gravy I have used both dry ginger and pepper. If you have long pepper in hand then use a little while grinding.
SUKKU KUZHAMBU / DRY GINGER CURRY

Actually I searched for this recipe for long time in authentic version. Fortunately my friend’s mother in law told about this and shared me the recipe. Immediately I tried this on that week end itself and it was so good and tasty.
Ok now coming to the recipe.
VIDEO RECIPE:

DRY GINGER CURRY(SUKKU KUZHAMBU)
RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN | SERVES: 2 PERSON
PREPARATION TIME: 10 MIN | COOKING TIME: 20 MIN

SUKKU KUZHAMBU / DRY GINGER CURRY

PREPARATION:
Soak Tamarind in 1 cup of water and extract the juice and keep aside.
Dry roast the ingredients given under ‘To grind’ table and grind them into fine powder and keep it aside.

METHOD:
In a heavy bottomed pan add oil and let it heat.
Then add the mustard seeds and fenugreek seeds and let it roast.

Then add the tamarind juice and let it boil.

Then add the sambhar powder , turmeric powder. Mix well.

Add salt adn mix well. Then add the ground spice powder and stir well.

The kuzhambu may become thick after adding the mix. So add required water (around 1 to 1 ½ cups) and mix well. Add the curry leaves and close the pan with a lid.

 Allow the kuzhambu(curry) to boil till it reaches the required consistency.
Once the kuzhambu becomes thick add the jaggery and mix well.

Serve with hot rice or idly/dosa. Taste will be scrumptious.
SUKKU KUZHAMBU / DRY GINGER CURRY

NOTES:
  • With the spices you can add long pepper (Thippili in tamil) also.
  • Instead of grinding into dry powder you can grind the spices into smooth paste by adding little water. Both will be fine.
  • Actually I want to make it different from normal vatha kuzhambu/puli kuzhambu. So didn’t add shallots and garlic. If you want you can add after the fenugreek seeds got fried.
  • Instead of sambhar powder you can add red chili powder and coriander powder in equal ratio or 1:2 as per your wish and taste.
  • This kuzhambu will taste great after 1 or 2 hours. So prepare 1 or 2 hours ahead and serve. This time is important to get the flavors to be infused in the gravy.
  • I used masoor dhal, you can use thoor dhal too.
SUKKU KUZHAMBU / DRY GINGER CURRY

Do try this recipe and please don’t forget to give your feedback in comments.

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